Grilled Seafood Po' Boy

Cooking Recipes Catalogue

For a taste of New Orleans, sink your teeth into this easy-to-make sandwich.

INGREDIENTS (for 4 servings):


  • PEEL shrimp, and devein, if desired. Cut fish crosswise into 1-inch slices.
  • COMBINE shrimp and fish in a shallow dish, and sprinkle with Creole seasoning. Cover and chill 2 hours.
  • STIR together lemon juice and oil; pour over seafood. Cover and chill 30 more minutes.
  • CUT red peppers into thin strips; pat dry. Seed and chop jalapeno pepper. Stir together red pepper strips, jalapeno pepper, mayonnaise, and next 4 ingredients; set aside.
  • DRAIN seafood, and place in a grill basket coated with cooking spray.
  • GRILL, covered with grill lid, over medium-high heat (350 degrees to 400 degrees) 7 to 10 minutes or until shrimp turn pink and fish flakes with a fork, turning once.
  • ARRANGE seafood, tomato, and lettuce evenly on bottom halves of sandwich rolls. Spread top halves of rolls evenly with mayonnaise mixture, and place on lettuce.

  • Reprinted with permission of Southern Living® magazine. All rights reserved.